Richard would probably have a better idea what was involved there, both mechanical and electrical... :)
It's a man's job [g]
Yeah, right.... (G) Women can be quite apt mechanically and
electrically... just not me.... ;) I'm glad to let him handle those things... ;) My niece-daughter, on the other hand, is quite able to do
that sort of thing (better, I believe, than her husband, actually)...
She's actually a Mechanical Engineer... ;)
Actually, I have a buddy who has led the MIT Women's
Technology Program and has been on the faculty of the
MIT Mech Engineering department for 17 years. We used
to do a bunch of music together.
I don't recall any sort of annoyance on my returns through Canada (Toronto) from my UK trips... but that was pre-9/11...
I used to get a "welcome home, SIR" and a wave.
No longer.
Sigh... the world has changed... and not much for the better....
Regression toward the mean, they call it. At
least (with notable exceptions) things are not
getting totally worse.
I do remember a customs agent in Toronto being amazed at the small
amount of luggage I had with me for my fortnight's trip once... :)
Occasionally I get that. What's the additional threat in
taking less stuff I can't figure. For short trips, I've
been known to take zilch, which also seems to bother them.
Taking zilch could indicate not expecting to return, I suppose... I
It's irrelevant to him if I wanted to return or not.
Without any bag at all, the highjacking scenario
wouldn't fly, either.
think in my case, he'd never run into a female that could travel fairly light.... ;) I had two small carryons, a totebag, an umbrella, a
camera, and dutyfree scotch IIRC.... I remember it being 6 small
items, anyway... My first trip to the UK, I'd had my son with me, and
we had one very large suitcase, which proved very awkward to manage, especially when we were taking the train during our time there.... I
learned to only take what I could carry easily myself.... :)
Yes. As Miss Piggy is quoted as saying, never try to
eat anything bigger than your head. Similarly, never
try to tote a bag bigger than your qualification to tote.
the booth, an hour or more later, the agent
glanced at the blueness of our passports - I don't
recall he even opened them - and shooed us along.
Just relieved to have someone not likely a threat.... ;) There were
indeed many different nationalities represented this time at YUL,
streaming out of the egress, meeting friends and family....
In Paris as well, but they schedule the planes in at
a certain time frame; the problem was that our flight
was delayed something like 5 hours and right smack dab
into that slot.
And how well did it work....?
15 minutes extra or so. Not much in the larger scheme
of things but quite a bit considering my record time
through the precheck lane, which was more like that
many seconds.
Not too bad... though certainly not what you've come to expect... :)
So forgetting to reapply has its disadvantages, as
they have to start the investigations all over -
they quoted a lag of up to 11 weeks! for their
background checks. So I'm only spottily getting the
precheck these days.
Information desks vary widely in helpfulness,
though one can usually get enough to go on.
This was a young man, with an accent beyond the French one... probably
saw me as a grandmotherly type, worthy of his consideration... :)
Take whatever advantage you can get.
... Fat free cheese is like meat-free beef.
Or fat-free beef, for that matter.
That, too.... :)
For me the flesh and the fat are of almost
equal importance.
... Age needn't necessarily be a bar to immaturity.
Never was.
---------- Recipe via Meal-Master (tm) v8.01
Title: Martha Washington's Crab Soup
Categories: Soups/stews, Fish/sea
Yield: 6 servings
1 tb Butter 4 c Milk
5 ts Flour 1/2 lb Crabmeat; cooked
3 Eggs; hard boiled;sieved 1/2 c Heavy cream
1 Lemon; grated rind of 1/2 c Dry sherry
1 pn -Salt 1 ds Worcestershire sauce
1 pn -White pepper,freshly ground
An historic recipe served during President Gerald Ford's administration.
In a 2 qt saucepan, combine butter, flour, sieved eggs, lemon rind, salt
and pepper. In a separate saucepan, bring milk to a boil, remove from
heat.
Gradually pour in the hot milk into the egg mixture, stirring with a wire
whisk. Add crabmeat, and cook over low heat for 5 minutes; do not boil.
Add
cream and remove from heat. Stir in sherry and Worcestershire sauce and
serve piping hot.
SERVES: 6 SOURCE: _The White House Family Cookbook_ by White House
executive Chef Henry Haller with Virginia Aronson posted by Anne
MacLellan
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)